Overnight Creme Brulee French Toast Bake (Print Version)
# Ingredients:
01 -
85 grams (6 tablespoons) of softened butter.
02 -
159 grams (¾ cup) of packed dark or light brown sugar.
03 -
2 tablespoons of pure syrup, such as maple syrup—or you can swap this with something like golden syrup.
04 -
6 to 8 slices of French baguette, each about 1-inch thick, diced into cubes roughly ¾ of an inch.
05 -
4 eggs, large in size.
06 -
1 cup of crème liquide entière.
07 -
1 tablespoon of pure vanilla essence.
08 -
A pinch (¼ teaspoon) of fine salt.
09 -
Whipped cream (sweetened) for serving.
10 -
Fresh red fruits like strawberries or raspberries to pair on the plate.
# Instructions:
01 -
In a bowl that’s fine for the microwave, combine the butter, brown sugar, and syrup. Heat it for 1-2 minutes in the microwave and give it a mix until smooth. You could also do this in a saucepan over a stove if you prefer.
02 -
Spray a 23x33 cm (9x13-inch) pan with non-stick spray to coat it lightly.
03 -
Pour the sugary butter mix across the bottom of the greased baking dish, spreading it evenly. Scatter the bread cubes on top in one tidy layer.
04 -
In another container (a mixing bowl or measuring pitcher works great), thoroughly whisk together eggs, crème liquide entière, vanilla, and salt until everything’s well mixed.
05 -
Pour the eggy liquid in a steady stream over the bread cubes. Make sure every piece is soaked nicely.
06 -
Wrap the dish with foil or plastic and keep it in the fridge for about 8 to 10 hours.
07 -
Next day, take the dish out and remove its wrapping. Place it directly into a cold oven and then turn the oven on to 175°C (about 350°F) to preheat.
08 -
When the oven is hot, bake the dish for 30-35 minutes. You want a lovely golden brown on the bread with bubbling caramel below. For a twist, bake it halfway (20 minutes), flip the bread pieces, and bake another 10-15 minutes.
09 -
Serve right away with a dollop of sweet whipped cream and a handful of fresh berries—it’s a treat!
# Notes:
01 -
Stick to the amounts listed if you like your dish firm. For something softer and creamier, use 1½ cups of crème liquide entière and 5 eggs.
02 -
If the bread has a thick crust like artisan breads often do, you might want to trim it off. Softer breads with thinner crusts don’t need this step.
03 -
Make sure the bread cubes cover the base of the dish in one snug but level layer over the sugary base. It’s okay if some cubes overlap a bit!